Pork Roast With Mustard Rub

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/4/19
Pork Loin with Mustard Rub
Pork Loin with Mustard Rub Photo: Diana Rattray
Prep: 10 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
499 Calories
29g Fat
1g Carbs
55g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 499
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 52%
Cholesterol 160mg 53%
Sodium 606mg 26%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 55g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The mustard rub for this tasty pork roast is made with Creole mustard or your favorite gourmet or Dijon mustard. We like a grainy mustard or a spicy brown mustard. Creole seasoning and a few dried herbs add flavor to the mustard, along with garlic powder and some olive oil.

Serve this flavorful pork loin roast with mashed potatoes and your favorite vegetables for a great family dinner. I used a bone-in roast, which took approximately 30 minutes per pound. If you choose to use a boneless pork roast, it will take about 20 to 25 minutes per pound. 

If you have leftovers, they make great sandwiches. Or use leftovers to make this pork and potato casserole or this spaghetti and pork bake.

Ingredients

  • 2 tablespoons spicy mustard or Creole mustard
  • 1 teaspoon Creole seasoning or a seasoning salt blend
  • 1 teaspoon dried leaf thyme (crumbled)
  • 1/2 teaspoon dried rosemary (crumbled)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 bone-in pork loin* roast, about 5 pounds
  • Kosher salt and freshly ground black pepper

Steps to Make It

  1. Line a 13x9-inch baking pan with foil. Heat oven to 325 F.

  2. In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.

  3. Pat the pork loin with paper towels to dry; trim and discard excess fat.

  4. Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.

  5. Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.

  6. Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.

  7. Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts, cream-style corn, or steamed broccoli, and a side salad or coleslaw.

*A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

Tips and Variations

Replace the Creole seasoning with a seasoned salt or use Mrs. Dash or a similar spice blend if you prefer less salt. Or try my homemade salt-free Cajun seasoning.